Healthy Creamy Leftover Salmon (Printable)

Creamy flaked salmon with spinach, tomatoes, and Greek yogurt in a luscious lemon-dill sauce. Ready in 25 minutes.

# What You’ll Need:

→ Protein & Dairy

01 - 2 cups cooked salmon, flaked, skin and bones removed
02 - 1/2 cup Greek yogurt or reduced-fat crème fraîche
03 - 1/4 cup light cream cheese, softened

→ Vegetables

04 - 1 cup baby spinach, chopped
05 - 1 cup cherry tomatoes, halved
06 - 1/2 small red onion, thinly sliced
07 - 1 clove garlic, minced

→ Broth & Seasoning

08 - 1/2 cup low-sodium chicken or vegetable broth
09 - 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
10 - 1/2 teaspoon lemon zest
11 - Juice of 1/2 lemon
12 - 1/4 teaspoon black pepper
13 - 1/4 teaspoon salt, or to taste

→ To Serve

14 - 2 tablespoons fresh chives, chopped
15 - Cooked quinoa, rice, or whole-grain pasta (optional)

# Directions:

01 - Heat a large non-stick skillet over medium heat. Add a splash of oil or a small amount of broth, then sauté the sliced red onion and minced garlic for 2 to 3 minutes until soft and fragrant.
02 - Add the chopped spinach and halved cherry tomatoes to the skillet. Cook for another 2 to 3 minutes until the spinach is just wilted and the tomatoes have softened.
03 - Pour in the broth, then add the softened cream cheese and Greek yogurt. Stir continuously until a smooth, creamy sauce forms, about 2 minutes.
04 - Gently fold in the flaked salmon, chopped dill, lemon zest, lemon juice, salt, and black pepper. Cook for 2 to 3 minutes more until the salmon is heated through. Taste and adjust seasoning as needed.
05 - Transfer to plates while hot, sprinkle with chopped chives, and serve over cooked quinoa, rice, or whole-grain pasta if desired.

# Expert Suggestions:

01 -
  • It turns cold leftover salmon into something that tastes intentional and luxurious, not reheated.
  • The creamy sauce comes together with yogurt and cream cheese, so it feels indulgent without being heavy.
02 -
  • Do not let the sauce boil after adding the yogurt or it will separate and look grainy instead of velvety.
  • Stir the salmon gently with a folding motion rather than vigorously, because broken up flakes will make the texture mushy.
03 -
  • Flake the salmon while it is still slightly warm because it separates more cleanly and holds its shape better than when ice cold from the fridge.
  • Grate the lemon zest directly into the pan rather than ahead of time, because the oils dissipate quickly and you want every bit of that fragrance.

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